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Author Notes:This dressing is not quite Caesar and not quite Green Goddess, but rather something in between. Green garlic and green onion are blended in a homemade mayonnaise with anchovies to make a great topping on a variety of salads. As an example, I have included the salad with which I first served this dressing. The recipe makes more than enough dressing for one salad, and it will keep for a few days covered in the fridge. —inpatskitchen

Food52 Review: WHO: Inpatskitchen knows a thing or two about salads: We already know, and love, her recipes for Make Your Own Avocado Caesar and Dill and Fennel Frond Potato Salad.
WHAT: If Caesar had been a Green Goddess (you know, instead of a Roman ruler), this would have been his dressing.
HOW: Blend a homemade mayonnaise with green onions, green garlic, and anchovy filets. Eat it with a side of salad.
WHY WE LOVE IT: Sometimes we’re craving something fresher than mayonnaise and creamier than Green Goddess, and that’s where this dressing fits in. Sure, it’s great on any salad, but it’s also thick enough to spread on sandwiches or to use as a dip for vegetables. —The Editors

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Serves 2, with leftover dressing

For the dressing (makes about one cup):

1
egg, at room temperature

1/2
teaspoon salt

1/2
teaspoon Dijon mustard

Juice of 1/2 a lemon

2
medium green onions, roughly chopped

2
medium stalks of green garlic, roughly chopped

3
anchovy filets from a 2-ounce tin (save the rest for the salad)

Anchovy oil from the 2-ounce tin of anchovies

3/4
cup neutral oil, such as vegetable or canola

Place the egg, salt, mustard, lemon juice, green onion, green garlic, and anchovy filets in a mini food processor. Begin processing, then slowly add the anchovy oil and vegetable oil through the tiny holes on the top of the cover of the processor. Process until smooth and rather thick. Cover and refrigerate until ready to serve with the salad.

For a salad:

1
romaine lettuce heart torn into bite-size pieces

6
thin slices English cucumber

1
large radish, thinly sliced and cut into moons

1
hard-boiled egg, chopped

Remaining anchovies from the 2-ounce tin

Either toss or arrange all ingredients in a bowl or on a platter. Serve with the dressing.

Coddle the eggs by placing the whole egg into simmering water for 1 minute then remove and cool under cold running water. This will kill any bacteria in the yolk without cooking it. I got this tip from a recipe for basil mayonnaise on food.com.

Hi Carol! I know that some people have issues with eggs, so you can sub about a cup of mayo for the egg, salt mustard, lemon and neutral oil. But please include the anchovy oil. And you can certainly sub a garlic clove for the green garlic ( the tops of growing garlic).

The egg, mustard, salt, lemon and oil are basic ingredients for mayonnaise. If you have access to pasteurized eggs, that might be a good option for you. Maybe I have a strong stomach but I don't have any issues with raw eggs. Either way, I hope you give this a try...

I am definitely going to try it; I love caesar salad and I love green goddess dressing, but I won't cut out the mustard and and lemon because mayo is pretty boring by itself and just mayo and anchovies would be too anchovy probably. I will probably just substitute a boiled shredded egg for the raw egg. I'll post when I make it. Thanks for the advice.

Hi Beth100! Green garlic is actually immature garlic and when pulled looks very much like a green onion. Garlic scapes are the flowering stalk of some varieties of garlic. Use the root end of green garlic (plus a little of the light green) and use the tops of the scapes. Both have a mild garlic flavor and can be used interchangeably in this recipe.